Abstract
The whey proteins account for over 22% of the total milk protein and in the manufacture of cheese by traditional methodology, these nutritionally valuable proteins are lost in whey. It has been calculated (Banks et al. 1994) that if this protein could be incorporated into cheddar cheese, a yield increase of 11.5% on a dry solids basis would be expected.
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Banks, J.M., Law, A.J.R., Leaver, J., Horne, D.S. (1995). Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_13
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_13
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